Sanitation
How often utensils should be cleaned
What is every two hours?
The six ingredients in the dough
What is flour, water, salt, sugar, yeast, oil?
70 degrees
What is the proper temperature for sauce that is ready to use?
5.5 ounces
What is the correct amount of pasta in a tin?
2.5 ounces
What is the correct amount for the following items on a 2-3 topping medium pizza?
sausage
beef
chicken
mushroom
pineapple
tomato
Acceptable temperature range for makeline and walk-in coolers
Walk- In- What is 33 degrees through 38 degrees?
Makeline- What is 33 degrees through 41 degrees?
Dough performs best when________________
What is when it is proofed and used the same day?
Acronym for grading pizza quality
What is RSPPB?
R-Rim
S-Size
P-Portion
P-Placement
B-Bake
The correct amount of 50/50 cheese that goes on top of stuffed cheesy bread
What is 3 ounces?
The reason for proper portioning
What is for product quality and consistency?
165 degrees
What is the minimum temperature that chicken wings must reach after baking?
This is one of the main reasons for gel layers
What is cold dough?
Menu Items that should be baked in Oven #2
Pan Pizzas
4+ Topping Pizzas
Wings
Marble Cookie Brownie
Pasta in Bread Bowl
Stuffed Cheesy Bread
Bread Twists
Specialty Chicken
Oven Baked Sandwiches
Amount of 50/50 cheese on specialty chicken
What is .7 ounces?
30, 24, 18
What is the pepperoni amounts for 1 topping, 2-3 toppings, 4 or more toppings?
How full each pan can be filled with product under refrigeration
What is up to the fill line?
The proper hand placement/technique for docking/stretching dough
What is......Make pointed gun motion using pointer fingers and thumbs, cross pointer fingers and thumbs to make triangle shape, middle, ring finger, and pinkie should be extended and closed(no space between fingers)
Item most commonly missed on thin crust pizzas
What is oregano?
Amount of philly meat on philly cheese steak sandwich
What is 2.5 ounces?
Medium philly steak and bacon portions
What is......
2.5 oz for 1 topping
2 oz for 2-3 topping
1.5 for 4 or more topping
The number of expired products allowed in stores
What is zero?
The best way to make sure you have the right amount of properly proofed dough
What is correctly using the dough projection tool?
Number of days to prep for
What is 1 1/2 to 2 days?
The amount of alfredo sauce on pasta
What is 4 ounces?
Amount of cheese on a large cheese only pizza
What is 10.5 ounces?